buckytom
Chef Extraordinaire
i have some frenched lamb rib chops, 2 rib portions, that i will be making for dinner tonight, but i have never made them before. i was wondering, is it better to put them under the broiler, or in the oven. should i sear them in butter/oil first in a pan, then into the broiler or oven? in the oven: on a rack? on it's bone (meat side up)? on it's side in a roasting pan?
also, what fairly plain recipe do you have for them. it has to be somewhat plain or dw won't eat them. (no mint please). i will be roasting some fennel, onion, and potatoes with them, tossed in herbs and olive oil.
thanks in advance...
also, what fairly plain recipe do you have for them. it has to be somewhat plain or dw won't eat them. (no mint please). i will be roasting some fennel, onion, and potatoes with them, tossed in herbs and olive oil.
thanks in advance...